• 18 Ratings

For an elegant holiday meal, try this combination of rib roast, onions, apricots, and mustard.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 325F. Trim fat from beef. In bowl, combine anise, oil, 2 tablespoons mustard, garlic, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper; set aside 3 tablespoons oil mixture. Place beef on rack in a shallow roasting pan. Spread remaining oil mixture on top and sides. Roast 1-1/3 to 2-1/4 hours for medium-rare (135F internal) or 2-1/4 to 2-3/4 hours for medium (150F).

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  • Meanwhile, combine dried fruit, onions, 1/3 cup juice, and reserved oil mixture. Fold 18x36-inch heavy foil in half to 18-inch square; place fruit mixture in center. Doublefold opposite foil edges, leaving room for steam. The last 1 hour of roasting time place packet beside roast. The last 30 minutes place pears in pan beside roast; stir once.

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  • Transfer roast and pears to platter; cover, let stand 15 minutes. Remove foil packet from oven; set aside. Reserve 1 tablespoon fat in roasting pan; whisk flour into fat. Whisk 2 cups juice with 1 tablespoon mustard; add to pan. Place pan over two burners on medium-high heat. Whisk until thickened and bubbly, scraping up browned bits; whisk 1 to 2 minutes more. Strain; serve with beef,fruits, and onion. Garnish with rosemary. Serves 12.

Nutrition Facts

397 calories; 15 g total fat; 5 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 75 mg cholesterol; 312 mg sodium. 38 g carbohydrates; 5 g fiber; 27 g sugar; 28 g protein; 21 RE vitamin a; 15 mg vitamin c; 91 mg calcium; 4 mg iron;

Reviews

18 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1